Roasted Squash Soup, the savory edition



  • 1 large butternut squash, halved and seeded
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 2 tablespoons butter
  • ½ cup Parmesan cheese
  • 1 teaspoon dried sage
  • 3 cups chicken or vegetable stock
  • olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • sour cream to top


  1. Preheat oven to 400°F.
  2. Place squash, cut side up, on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and sage. Turn cut side down and place in oven for 30 minutes or until tender. Cool.
  3. In a soup pan, soften onions and garlic in butter.
  4. Scoop squash flesh into the soup pot, and discard skins.
  5. Puree together with cheese and stock until creamy. Add more or less stock depending on your preferred consistency.
  6. Serve hot, with a swirl of sour cream.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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